A simple, yet flavorful dinner that can be made in less than 20 minutes!
These light and savory Thai Turkey Lettuce Wraps are easy peasy and can be whipped up in no time! Filled with crunchy water chestnuts and mushrooms over a bed of soft butterhead lettuce, you’ll be sure to have a meal with great texture that’s exploding with flavor.
Grab a pan (yes, only one!) because this dish is perfect for meal prep or an effortless dinner at home!
Hi all! Keeping it short and sweet today because this girls getting married in less than 2 weeks and I have 110 things on my to do list. The blog has been a good stress reliever and break from all the wedding madness. But I’ve felt a bit absent these past couple of weeks.
I promise after the honeymoon I’m coming at you full swing. I have a killer lineup for the holiday season and I can’t wait to share all the recipes and workouts with ya’ll!
So… these Thai Turkey Lettuce Wraps. They are to die for. Yep, I said it. I don’t know what makes them so good, the fact they they can be made in less than 20 minutes or that they are bursting with flavor and low cal/low carb? Either way, I’m obsessed.
We’re talking minimal, good-for-you ingredients that are allergen friendly. It doesn’t get much better than that.
What you’ll need:
ground turkey
water chestnuts
green onion
sliced mushroom
gluten free low sodium soy sauce
sesame oil
olive oil
butter head lettuce
ground ginger
crushed red pepper flakes
How to make Thai Turkey Lettuce Wraps
Ready for it?
- First, you’ll brown the ground turkey in a skillet with a little olive oil and sesame oil, stirring occasionally until fully cooked (no pink).
- While the turkey in browning, slice the water chestnuts, mushrooms (if not already sliced) and green onions.
- Once ground turkey is cooked, add the water chestnuts, green onion, mushrooms, ground ginger and red pepper flakes. Ppour the gluten free soy sauce on top and stir it all together.
- Let the veggies soften and then scoop out about ¼ cup of thai turkey mixture into a butterhead lettuce leaf.
- Enjoy!
I like to serve the Lettuce Wraps with brown rice or quinoa to add a little extra carb (I’m a carb queen 🤷🏻♀️). And feel free to use romaine leaves instead, both leaves work well!
Oh, and grab a napkin because those juices are going to slide down that hand! They’re messy, but worth every finger lick 😋. I promise. Dive in!
- • 1 lb. ground turkey
- • 1 can water chestnuts
- • ¼ cup green onion
- • 1 pkg sliced mushroom
- • ¼ cup gluten free, low sodium soy sauce
- • 1 tablespoon sesame oil
- • 1 tablespoon olive oil
- • butter head lettuce
- • 1 teaspoon ginger
- • 1 teaspoon red pepper flakes
- Brown the ground turkey in a skillet with 1 tablespoon olive oil and 1 tablespoon sesame oil, stirring occasionally until fully cooked (no pink).
- While the turkey browns, slice 1 can of water chestnuts, 1 package of mushrooms (if not already sliced) and ¼ cup sliced green onions.
- Once ground turkey is cooked, add water chestnuts, green onion, mushrooms, 1 teaspoon ground ginger and 1 teaspoon red pepper flakes. Stir until combined.
- Add ¼ cup gluten free soy sauce stir it all together.
- Let the veggies soften and then scoop out about ¼ cup of thai turkey mixture into a butter head lettuce leaf.
- Enjoy!
If you love Asian cuisine, you have to try:
Thai Meatballs over Cauliflower Fried Rice
Egg Roll Bowl
Teriyaki Beef Zoodles
